CROCK POT CHICKEN AND DUMPLINGS
A hearty dish with fresh vegetables, fall-apart chicken, and savory broth makes for a simple and delicious addition to your weeknight meals.
INGREDIENTS:
1 Onion diced
6 Boneless skinless chicken thighs
1 can Cream of chicken soup
1 can Cream of celery soup
2 tbsp. Fresh parsley chopped
1 tsp. Poultry seasoning
2 c. Chicken broth
1 can Buttermilk refrigerated biscuits
2 c. Frozen mixed vegetables defrosted
Black pepper to taste
DIRECTIONS:
Layer the chopped onion on the bottom of your crockpot.
Place the chicken thighs on top of the chopped onion in a single layer.
In a mixing bowl, place 1 can of cream of chicken soup.
Pour a can of cream of celery soup into the mixing bowl.
Add 1 tsp of poultry seasoning to the mixing bowl.
Sprinkle in 2 tablespoons of chopped fresh parsley.
Add black pepper to taste.
Stir all of the ingredients in the mixing bowl, and pour over top of the chicken thighs in the crockpot.
Pour 2 cups of chicken broth over top of the chicken.
Set the crockpot to high for 5 hours and close the lid …
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